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Restaurant-Style Shrimp Scampi with White Wine and Lemon

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A quick and elegant stovetop shrimp scampi made with butter, garlic, white wine, and lemon. This restaurant-style favorite comes together in minutes — perfect for a weeknight dinner or a special meal for one. Serve with pasta, rice, or crusty bread to soak up every drop of the flavorful sauce.

Ingredients

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  • 1 lb large shrimp, peeled and deveined
  • 3 tbsp unsalted butter
  • 1 tbsp olive oil
  • 4 cloves garlic, minced
  • 1/2 cup dry white wine (e.g., Sauvignon Blanc or Pinot Grigio)
  • Juice of 1 small lemon (~2 tbsp)
  • 1/4 tsp red pepper flakes (optional)
  • Salt and pepper, to taste
  • 2 tbsp fresh parsley, chopped (optional)
  • Lemon wedges, for serving (optional)

 

Instructions

  1. Heat a large skillet over medium heat. Add the butter and olive oil together. Once the butter melts and begins to foam, add the minced garlic. Cook for 30–60 seconds, stirring constantly until fragrant but not browned.
  2. Increase heat to medium-high. Pat the shrimp dry with paper towels and season with a pinch of salt and pepper. Arrange shrimp in a single layer and cook for 2–3 minutes per side until pink and opaque. Remove shrimp to a plate and set aside.
  3. Pour in the white wine and lemon juice. Bring to a simmer and cook for 1–2 minutes to allow the wine to reduce slightly. (see note #1)
  4. Lower the heat to medium and return shrimp to the skillet. Toss in the red pepper flakes (if using) and parsley. Cook 1 more minute to warm the shrimp in the sauce. Adjust seasoning with salt and pepper to taste.
  5. Transfer shrimp and sauce to a warm serving bowl. Garnish with extra parsley and lemon wedges. Serve immediately with crusty bread, pasta, or steamed vegetables.

Notes

  1. Shrimp cook incredibly fast — usually in just 5 to 6 minutes total. Overcooking is the most common mistake and can turn tender shrimp rubbery in no time. To keep them juicy and perfectly cooked, aim for no more than 2–3 minutes per side and avoid prolonged simmering after they’re added back into the sauce. The residual heat will finish the job!

Find it online: https://foodienoise.com/restaurant-style-shrimp-scampi-with-white-wine-and-lemon/